Finished With A Highland Park 18 Year Spritz Recipe

Measure rare spirits

Pour 1 tsp Louis XIII de Rémy Martin into a small jigger or measure. Add 5 ml Highland Park 18 Year to the same jigger. Adding the smoky single malt in a small amount is intended as a finishing layer — not to overwhelm the cognac.

In a mixing glass, combine the measured Louis XIII, Highland Park 18, 20 ml Aperol and 10 ml dry vermouth. The Aperol provides bitter-sweet structure while vermouth adds herbal complexity.

Add 7.5 ml fresh lemon juice and 7.5 ml honey syrup (1:1) to the mixing glass. These balance the spirit-forward base with bright acidity and gentle sweetness.

Add a large handful of ice to the mixing glass and stir gently for 15–20 seconds to chill and lightly dilute the mixture (you want integration, not aggressive cooling).

Strain the chilled mixture into a chilled rocks glass over a single large ice cube or sphere. Top with 60 ml chilled premium sparkling water to create a spritz — pour gently to preserve effervescence.

Add 2 dashes of orange bitters on the surface, then carefully float the combined measure of Highland Park + Louis XIII if any remained separated (if you pre-mixed them into the base, this step is already complete). The intention is a gentle smoky, cognac aroma layered on top of the spritz.

Express the lemon twist over the glass to release oils, rub it on the rim and drop it in. Finish with a thin orange wheel on the ice. Serve immediately with a short explanation to the guest about the finishing Highland Park 18 pour and the presence of Louis XIII — this cocktail is spirit-forward with a delicate smoky finishing note.